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8.12.2012

Zucchini Cream Cheese Pound Cake




Notice the lack of posts lately?

I feel like I have not posted anything let alone baked in eons! (It's only been a week...  but who is counting?)

ME I'm counting!

This week Hubs was on vacation. So we worked around the yard, did some golfing, boating, I had wedding things/a wedding for my oldest friend.  Baking just took a back burner.

One thing I did get to make this week.... were these mini Zucchini Cream Cheese Pound Cakes from Joy the Baker Cookbook: 100 Simple and Comforting Recipes.



For this weeks Sundays with Joy recipe I was hoping I'd get to make a full bundt cake the way Joy did. BUT it was just us this week and I didn't need to be eating an entire pound cake. With Hubs home from work there were no hungry employees to spoil. So I opted to half the recipe.

I was then thinking I'd make mini bundts. But I lost my mini pan.... seriously. How do you loose a pan? Where on earth did it go?!

After tearing the kitchen apart with no luck I opted to just use mini loafs instead.

They'll taste the same just not quite as cute!



I stuck to Joy's recipe to a T only exception being that I halved it and divided the batter into 2 mini loaf pans and reduced the baking time.

They were incredible! Perfectly moist and sweet with an added richness from the cream cheese. One of my new favorite uses for zucchini!!



If you want to try out Joy the Baker's Zucchini Cream Cheese Pound Cake. Go buy the book!!

Want to become a member of Sundays With Joy? Click HERE for more info. 

(Disclaimer: I am in no way affiliated with Joy the Baker or the publishers of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)

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20 comments:

  1. I loved this recipe! I made it, but not sure when I'm posting. Ahhhh too many posts not enough days. ;)

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    1. Post it whenever you want! Glad you made it. It was a huge hit in our house.

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  2. B-e-a-utiful! Your pictures are absolutely drool-worthy.

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    1. Haha... Ok so my husband ALWAYS writes beautiful out like that when he writes me notes/texts. Too funny. And thank you, I'm hopping over to check out your drool worthy pics as now!

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    2. Bahaha, is your husband a fan of The Mask?

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    3. He actually used to be yes! Is that where that's from? Haha after all these years I just thought he was a dork.

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  3. I love that you used mini-loaf pans. They are my favorite. So, great for gifts.

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    1. Thanks. They are pretty darn cute still. I just LOVE my mini bundt pan for bite sized cakes.

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  4. Mini-loafs! Brilliant. A week without baking for you is like a week without breathing for many a soul ;)

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    1. It is! I'll be glad to be busy with some cupcake orders this week so I can bake my little heart out soon!

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  5. I don't know...I think mini loaves are just as cute!!! These look so good with that frosting on top!!! And sometimes a week of not baking is good for the creative baking juices!!!

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    1. Thanks! My waist line will thank me from taking a break from all things butter and sugar as well!!

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  6. Zucchini is such an amazing ingredient to bake into breads and cakes! Your loaf looks so moist and delicious.

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    1. Thank you!! Zucchini is an amazing sneaky ingredient in baked treats! Love it!

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  7. I have a gigantic zucchini sitting on my counter as I type...might have to try this!

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  8. I just so happen to love zucchini bread, and the fact that this one is drizzled with a sweet sauce, makes me love it even more. I am now craving zucchini bread.

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  9. These look great! I love zucchini in baked goods! And mini loaves are so cute!

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  10. I really like the little loaves because I don't feel so guilty (none) at having several pieces of cake. :)

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  11. These look AMAZING, I love zucchini anything and that picture with the thick glaze? Wow! I want the recipe :P

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  12. I love that you halved the recipe AND made them into mini loaves - I bake so much and halve recipes whenever possible. I don't need 9x13 pans and 3 dozen cookies and 2 full size loaves of everything I make - half is more than plenty :) And have had my eye on this recipe of hers for awhile - now I will make it, halved!

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